You aren’t going to believe how delicious this soup is! The best part is it took less than an hour to make it.
Ingredients:
1.5 pounds of carrots, chopped (helpful hint… the smaller you cut the carrots, the less time they take to cook)
1 small onion, chopped
3 cloves of garlic, chopped
1 avocado
1 tsp. yellow curry powder
1 tsp. red curry powder
raw pumpkin seeds ( I used a handful)
1 tbsp. fresh rosemary
4 basil leaves
Chives for garnish
4 cups water (you could use milk, cream, coconut milk if you wish)
2 tbsp. olive oil
2 tbsp. lime juice
Put your pot on the stove over a medium-high heat. When it is hot, add the olive oil. When it gets shimmery it is ready.
Add the chopped carrots and onions. Stir them around so they get coated in olive oil.
Let them cook a couple of minutes then add your chopped garlic.
Let them cook until the onions and carrots start to caramelize.
Add the water and let it come to a boil.
Turn it down so it won’t boil over.
I added the herbs at this point. I also added the curry powders. Stir to mix in.
Let it simmer until the carrots are soft.
Once your carrots are soft, it is ready. You can eat it like it is or your can blend it all together.
I chose to blend mine together. I used a hand blender (you know, that boat motor looking thingy). You could use food processor or blender. Whatever you have handy.
Blend it up.
Stir in, by hand, the lime juice and pumpkin seeds after you blend it.
Right before you serve it, add some sliced avocado to the bowl of soup and sprinkle it with some chives.
Curried carrot soup
